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lentils

A Dictionary of Food and Nutrition | 2005 | 446 words | Copyright

lentils Legumes; dried seeds of many varieties of Lens esculenta, they may be green, yellow, or orange‐red. When ground, they are frequently used to thicken soup. A 120‐g portion is a rich source of copper and selenium; a good source of iron; a source of protein, vitamin B6, folate, and zinc; contains 0.6 g of fat, of which 20% is saturated; provides 4.8 g of dietary fibre; supplies 125 kcal (520 kJ).

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DAVID A. BENDER. "lentils." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 13 Feb. 2012 <http://www.encyclopedia.com>.

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DAVID A. BENDER. "lentils." A Dictionary of Food and Nutrition. 2005. Retrieved February 13, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-lentils.html

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